Spaghetti with fennel, anchovies, currants, pine nuts & capers recipe | Good Food

Ingredients

• 2 fennel bulbs
• 400g spaghetti
• 50ml extra virgin olive oil
• 3 garlic cloves finely sliced
• 100g jar anchovy fillets in olive oil, roughly chopped
• ½tsp dried chilli flakes
• 70g currants soaked in boiling water for 5 mins and drained
• 2 ½ tbsp capers rinsed
• 1 small pack flat-leaf parsley leaves picked and finely chopped
• 75g pine nuts toasted
• good squeeze of lemon juice